Nutritional quality of blended foods of rice, soy and lupins, processed by extrusion

Abstract:

The nutritional quality of two blends of rice grits, one with soy grits and one with lupin flour, processed by extrusion, was evaluated on the basis of proximate analysis of fat, protein, carbohydrates and certain minerals. The protein content was 12·6% for rice-soy and 15·3% for rice-lupin. The amino acid composition showed that the limiting amino acid in both blends was tryptophan. The chemical scores for rice-soy and rice-lupin were 76 and 72, respectively. Dietary fibre content was 1·4% for the rice-soy blend and 3·5% for the rice-lupin blend. The fatty acid composition of the fat and the content of calcium, magnesium, iron, copper and zinc are also reported. The nutritional density of the blends in relation to the Recommended Daily Allowance for some essential nutrients for children between 1 and 3 years of age was higher than that of raw rice grits. © 1988.

Año de publicación:

1988

Keywords:

Fuente:

scopus